The Memory Behind This Treat

The idea for these Red Velvet Cinnamon Rolls was born on a snowy Valentine’s morning when my husband casually said, “I wish breakfast tasted like cake.” I had a classic cinnamon roll dough proofing on the counter, and a bottle of red food coloring staring at me from the cabinet like a dare. I remember standing there in my cozy socks, whisk in hand, wondering if I could tuck that familiar red velvet tang and cocoa warmth into something soft, puffy, and unapologetically extra for breakfast. So I splashed in the vinegar, dusted in the cocoa, added that deep red swirl of color, and decided we were fully committing to dessert-for-breakfast energy.

When those first pans of Red Velvet Cinnamon Rolls came out of the oven, the kitchen smelled like a bakery and a cake shop had collided. The dough had that tender, buttery crumb of a good cinnamon roll, but with a subtle cocoa richness and a little tang from the vinegar and cream cheese frosting. I still remember pressing the back of my spoon into the warm rolls, watching the frosting sink into every spiral, then calling the kids and seeing them freeze in the doorway like, “Wait… why are the cinnamon rolls red?” Now, anytime there’s a birthday breakfast, Christmas morning, or someone just needs a little extra love on a Tuesday, this is the recipe I reach for instead of classic rolls or even my usual red velvet cupcakes.

Over time, these Red Velvet Cinnamon Rolls have become my “bridge recipe” between people who claim they don’t like red velvet and people who insist it’s the only cake worth celebrating with. The familiar cinnamon-sugar filling feels comforting, but that red velvet color and flavor makes the whole pan feel special without adding any complicated steps. You still bloom the yeast in warm milk, knead a soft dough, and roll it into a rectangle just like any cinnamon roll recipe, but the end result looks like you spent hours planning. Whenever I need something impressive but doable, like for a brunch spread alongside brioche French toast or a pan of sticky buns, this is the treat that never fails to earn a quiet moment at the table… followed by, “You’re going to share this recipe, right?”

How To Make It (Mix & Ingredients)

To make these Red Velvet Cinnamon Rolls, you’ll start by building a soft, enriched dough with a subtle cocoa backbone. Warm your milk until it’s just about body temperature (around 100–110°F—warm but not hot to the touch), then sprinkle in the yeast and a pinch of the sugar to wake it up. Once it looks foamy, whisk in the remaining granulated sugar, eggs, melted butter, vanilla bean paste, and white vinegar. The vinegar is classic red velvet—note that you won’t taste it, but it brightens the cocoa and gives that gentle tang. Now sift in the cocoa powder, add about 2 1/2 cups of the flour, the salt, and your red food coloring, and mix until a shaggy dough forms. From here, knead by hand or with a mixer, adding just enough extra flour so the dough is soft, elastic, and only slightly tacky; it should cling to your finger but not glob onto it.

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Instructions Process of Red Velvet Cinnamon Rolls

Once your dough passes the “smooth and bouncy” test, let it rise in a greased bowl until doubled—about 1 hour in a warm kitchen. Gently roll it into a large rectangle, about 16×21 inches, keeping the thickness even so all your Red Velvet Cinnamon Rolls bake at the same rate. Spread the surface with softened butter, then sprinkle on a generous mix of brown sugar and ground cinnamon, pressing the filling lightly into the dough so it doesn’t fall out when you roll. Tightly roll from the long edge into a log, then slice into 12 even rolls (a piece of unflavored dental floss works wonders for clean cuts). After a second rise in the baking dish, bake at 350°F until puffy and lightly golden, then smother the warm spirals with your cream cheese icing—made by beating together cream cheese, butter, powdered sugar, vanilla, and just enough milk to make it spreadable and silky.

Make-Ahead & Storage

These Red Velvet Cinnamon Rolls are very make-ahead friendly, which is great if you’re planning a holiday brunch or an easy weekend breakfast. For an overnight option, assemble the rolls fully: shape, slice, and place them in the baking dish, then cover tightly with plastic wrap and refrigerate for up to 16 hours. In the morning, let the chilled rolls sit at room temperature for 45–60 minutes, until puffy, then bake as directed. You can also mix and proof the dough, then chill it (well-covered) for up to 24 hours before rolling—cold dough is actually easier to shape and slice. The cream cheese icing can be made 2–3 days ahead, stored in an airtight container in the fridge, and softened briefly at room temperature before spreading.

Once baked, let your Red Velvet Cinnamon Rolls cool to just warm, then cover the pan tightly with foil or a lid. They keep well at room temperature for 1–2 days, or in the fridge for up to 4 days; because of the cream cheese frosting, refrigeration is the safer bet if your kitchen runs warm. To reheat, warm individual rolls in the microwave for 15–20 seconds, or cover the whole pan with foil and bake at 300°F for about 10 minutes, just until soft and steamy again. If you know you want to freeze some, bake the rolls, cool them completely, and freeze unfrosted, wrapped well, for up to 2 months; thaw overnight in the fridge, warm, then frost right before serving so they taste freshly baked.

Best Ingredients & Party Variations

For the very best Red Velvet Cinnamon Rolls, treat your ingredients like you’re baking for a special brunch, not a random Tuesday (even if you are). Use whole milk that’s comfortably warm to the touch, not hot, so your yeast can wake up without getting shocked. I like active dry yeast here because it gives a slow, cozy rise and that classic bakery smell. Real butter (not margarine) is non‑negotiable for both the dough and filling; it gives you soft, tender spirals and that rich, buttery swirl. Choose a good-quality cocoa powder for a deeper red velvet flavor, and don’t skip the tiny splash of white vinegar—it adds that subtle tang that makes red velvet feel like more than “just” dyed dough.

For color, a gel or liquid red food coloring labeled “no taste” works best; regular liquid color can make the dough too wet and sometimes slightly bitter if you overdo it. Room-temperature eggs and cream cheese are key so everything mixes smoothly and your icing is lump-free and cloud-light. Packed brown sugar and freshly opened ground cinnamon give a gooey, fragrant filling that caramelizes just enough at the edges. If you need to swap ingredients, you can use half bread flour and half all-purpose for a chewier roll, or reduce the cocoa slightly for a lighter, more cake-like red velvet note.

Once you’ve nailed the base, you can spin these Red Velvet Cinnamon Rolls into a whole party platter. Scatter mini chocolate chips over the cinnamon filling for a red velvet cake vibe, or swirl in a spoonful of raspberry jam before rolling for a Valentine’s brunch tray. For birthdays, top the warm frosted rolls with rainbow sprinkles, or go “black tie” with a drizzle of melted dark chocolate and a pinch of flaky sea salt. You can even do a sampler pan: half classic cream cheese frosting and half topped with a tangy mascarpone glaze, like I do when I serve these next to my classic cinnamon rolls or chocolate babka for holiday mornings.

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Serving of Red Velvet Cinnamon Rolls

Conclusion

If you’re anything like me, the best memories are often wrapped up in something warm from the oven and shared with people you love. These Red Velvet Cinnamon Rolls aren’t just about the swirl of cream cheese icing or that tender, ruby crumb—they’re an excuse to slow down, pour a second cup of coffee, and gather everyone around the table for “just one more bite.”

Whether you’re baking for a holiday morning, a birthday surprise, or a cozy weekend at home, this recipe has a way of turning an ordinary day into a little celebration. I hope you feel proud when you pull that pan out of the oven, hear the first “wow” from the kitchen, and watch sticky fingers reach for seconds. That’s the magic I want in every Taste to Rate recipe.

So tie on your apron, preheat that oven, and give these a try—you deserve something this special.

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Recipe

Red Velvet Cinnamon Rolls

Soft red velvet cinnamon rolls with a tangy cream cheese frosting and classic cinnamon-sugar filling.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast

Cuisine American

Servings 12 rolls

Calories 350 kcal

Ingredients

  

Ingredients

• 1 cup warm milk 100–110°F
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1/4 cup unsalted butter melted
• 1 teaspoon vanilla bean paste
• 1 teaspoon white vinegar
• 2 tablespoons unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons red food coloring
• 1/4 cup unsalted butter softened
• 1 cup brown sugar packed
• 3 tablespoons ground cinnamon
• 4 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste
• 1 1/2 tablespoons milk

Instructions

 

• In a large bowl, combine the warm milk and active dry yeast and let sit for 5 minutes until foamy.
• Whisk in the granulated sugar, eggs, melted butter, vanilla bean paste, and white vinegar until smooth.
• Add the cocoa powder, 2 1/2 cups of the all-purpose flour, salt, and red food coloring. Stir until a soft, shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead, adding up to the remaining 1/4 cup flour as needed, for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky.
• Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
• Lightly grease a 9x13-inch baking dish and set aside.
• Punch down the risen dough and roll it out on a floured surface into a 16x21-inch rectangle.
• Spread the softened butter evenly over the surface of the dough.
• In a small bowl, combine the brown sugar and ground cinnamon, then sprinkle the mixture evenly over the buttered dough and gently press it in.
• Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
• Slice the log into 12 equal rolls and arrange them cut side up in the prepared baking dish.
• Cover the dish and let the rolls rise for 30 minutes, or until puffy.
• Preheat the oven to 350°F while the rolls rise.
• Bake the rolls for 20 to 25 minutes, until the centers are set and the tops are lightly golden.
• While the rolls bake, beat the cream cheese and softened butter in a medium bowl until smooth and creamy.
• Add the powdered sugar and vanilla bean paste and mix until combined, then beat in the milk until the icing is smooth and spreadable.
• Remove the rolls from the oven and let cool for 10 minutes, then spread the cream cheese icing over the warm rolls.
• Serve warm.

Notes

- If the yeast mixture does not foam after 5 to 10 minutes, discard and start again with fresh yeast and properly warmed milk.
- For cleaner cuts, use unflavored dental floss or a very sharp knife to slice the rolled dough into portions.

Keyword cinnamon rolls, cream cheese frosting, red velvet breakfast, red velvet cinnamon rolls, Vegetarian